Figlmüller Schnitzel | Great Chefs of Austria

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is lower in fat, while pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

Pound the veal cutlets until thin and even.

Season the cutlets with salt and black pepper.

Dredge each cutlet in flour, shaking off the excess.

Beat the eggs in a shallow bowl.

Dip each floured cutlet into the beaten eggs, ensuring full coverage.

Coat the cutlets with breadcrumbs, pressing gently to adhere.

Heat butter in a large skillet over medium heat until melted.

Add the breaded cutlets to the skillet in batches, cooking until golden brown, about 3-4 minutes per side.

Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens